Quinoa stuffed Peppers
However I’m rather an agnost than a Christian and not much into the traditions I’ve partly been raised with growing up in a “Catholic” school, I’m inspired by an action during the fasting period. Over here in Belgium this period goes along with a campaign to reduce the meat intake. I’m some kind of meat addict… Then again I’ve lately been eating less meat. So this campaign sound like a good challenge. Moreover I think there are some good recipes who don’t require meat like thise Quinoa stuffed peppers I made! Then again you could still expect some meat recipes. For the moment I think I’ll be able to make it through the week but I’m thinking about skipping the weekends. We’ll see…
Quinoa stuffed peppers
Once again my wife brought me this idea! I’ve prepared stuffed sweet peppers earlier on but never in a vegetarian version. But everything needs a first time. We decided to use a filling of Quinoa, chestnut mushrooms, feta cheese and almonds based on this recipe. The mushrooms replace the meat in here. If you’d like to go fancy or pimp this recipe you might try Shiitake or Oyster Mushroom instead! They’re my favorite but they’re rather expensive so we can’t use them everytime…
We started by slowly roasting the sweet bell peppers and baby bell peppers and put them aside while preparing the stuffing. While I was cooking the mushroom and onions in the BBQ my wife prepared the Quinoa indoors. So all we had to do afterwards was mixing the Quinoa with the other ingredients. Stuff it in the sweet bell pepper, top it with feta cheese and almond flakes. Put them back in the BBQ and wait another 15 minutes before we had a delicious healthy and vegetarian meal. Did I miss the meat? Actually I have to admit before I even tasted, I played with the idea to add some smoked chicken but I could resist the urge. After all it was not needed either.
- 4 sweet bell peppers (when used as sidedish you might opt for 2)
- baby bell peppers for the little ones
- 200 gr. quinoa
- 1 onion
- 2 cloves of garlic
- 1 tsp. tomato paste
- olive oil
- 200 gr. chestnut mushrooms (or as you wish shiitake, oyster mushroom, parisian ...)
- 1 tsp. smoked chili flakes
- 100 gr. feta cheese
- 10 gr. almond flakes
- 500 ml. vegetable broth
- fresh coriander
- salt and pepper
1. Prepare your BBQ for indirect fire at a temperature of 200°C / 400°F. Since we need our bell peppers to be firm they aren't meant to blacken like we usual do to remove the peel.
2. Cut the bell peppers and remove the seeds. Put them in your BBQ to precook them for about 15 minutes.
3. While the bell peppers are cooking you can chop the onion and mushrooms. Add them to a fireproof scale together with the crushed garlic, smoked chili flakes, salt, pepper and olive oil. Mix through and put on the BBQ after the bell peppers are cooked slightly. Cook these mushrooms for another 15 minutes.
4. While the mushrooms are cooking you can start cooking the Quinoa in vegetable broth. Time depends on the kind of Quinoa you're using. Once the Quinoa is cooked mix in a tsp. of butter, tomato paste, salt, pepper and fresh coriander at taste.
5. Mix all ingredients through and stuff your bell peppers or baby bell peppers.
6. After stuffing the peppers top them with feta cheese and almond flakes and put back in the BBQ for another 15 minutes.
7. Have a nice meal.
1. You don't fancy vegetarian meals? Simply use this as a sidedish next to your favorite meat recipe or add some deliciouse homesmoked chicken to this recipe.
2. You can go creative on the stuffing. Try adding some nuts, changing the mushrooms, cheese, ... You could also add some minced meat to the bell peppers, ... A lot of fun to experiment with!